BOOK-CHAPTER
FERMENTED FOODS | Fermented Vegetable Products
Raffaella Di CagnoRossana Coda
Year: 2014 Encyclopedia of Food Microbiology Pages: 875-883
Keywords:
Food science Fermentation in food processing Fermentation Biotechnology Health benefits Lactic acid Shelf life Food products Biology Business Traditional medicine Bacteria Medicine
Metrics
15
Cited By
2.36
FWCI (Field Weighted Citation Impact)
13
Refs
0.89
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Probiotics and Fermented Foods
Life Sciences → Agricultural and Biological Sciences → Food Science
Microbial Metabolites in Food Biotechnology
Health Sciences → Nursing → Nutrition and Dietetics
Protein Hydrolysis and Bioactive Peptides
Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology
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